This is great for a midweek meal – tasty and healthy enough – that'll carry you through most of the year, but is perfect right now with autumn tomatoes.
500g (about 1 pound) small vine tomatoes Sea salt, freshly ground black pepper and caster (superfine granulated) sugar 125ml (½ cup) extra virgin olive oil 2 cloves garlic, peeled and crushed 2 Tbsp capers, drained 20 black olives, stoned and chopped 3 Tbsp very fresh parsley leaves, roughly chopped 400g (about 14 ounces) spaghetti 100g (3-4 ounces) rocket, trimmed 100g (3-4 ounces) creamy feta, crumbled
1 Halve tomatoes and put them in a shallow ovenproof tray (I use a Swiss roll tin/jellyroll pan lined with baking/parchment paper), cut side up. Distribute a little sea salt, black pepper and caster sugar over the cut surfaces of the tomatoes and drizzle with a little extra virgin olive oil (about 25ml/1-2 tablespoons). Bake in an oven preheated to 140°C (275°F) for about 1 hour, or until tomatoes have collapsed and the juices are turning syrupy. Cut tomatoes in half (or into quarters if medium-sized) with sharp scissors. See more information about tomatoes Here
2 In a small bowl mix remaining olive oil, crushed garlic, capers, olives and parsley with ¼ teaspoon salt.
3 Cook spaghetti in plenty of gently boiling, well salted water until al dente. Drain and toss the flavoured oil through the cooked spaghetti, adding plenty of black pepper, then add tomatoes and all their juices. Add rocket and feta and toss gently. Serve immediately.
Photography Aaron McLean http://www.aaronmclean.com